With a rich history dated all the way back to the Japanese Edo period (150 years ago), Sushi Chiharu has been upholding the tradition of creating authentic ‘Edomae Sushi’. Originated from Osaka, this popular Japanese restaurant has made a name for itself by making it into the Michelin-recommended Bib Gourmand List (2016 to 2018) three years in a row with its consistent standard and high quality. Expect nothing fanciful but an authentic & satisfying 18 course Japanese Omakase experience with the freshest seafood all flown in from Japan. Another thing that’s worth mentioning (and also my favourite) is the restaurant’s Kerayaki – it’s rendition of tamago with a signature sponge cake-like texture and slight sweetness. So, still thinking of where to bring your VVIP/loved ones for an impressive meal? Look no further because Sushi Chiharu is your perfect choice!

The 18 course Omakase ($140++) include 3 appetisers, 2 seasonal sashimi, 1 seasonal dish, 10 Signature Nigiri sushi, 1 soup and 1 dessert. Trust me, you will be walking away with a VERY SATISFIED stomach! Again, I shall not reveal too much the dishes you’ll be trying at the Omakase because I want you guys to be surprised!

Amera Tomato GazpachoStarting the meal with this sweet-sour Tomato Gazpacho that triggers and opens up your palette!

Shime SabaMackerel is well-soaked with vinegar sauce which surprisingly elevates the sweetness of the fish!

AnkimoWhen they told me this was a Monkfish Liver, I immediately wanted to skip this dish because I don’t usually eat innards and has this assumption that this will be damn raw and fishy. But this caught me off guard in a good way – texture is very similar to tofu and the flavour was not too bad. Also, it didn’t taste fishy at all!

Kamasu and HirameThis Barracuda was well-grilled and well seasoned. Squeeze some lime on it to add an extra citrusy flavour to it! Flounder, on the other hand was really fresh!

Komochi AyuThe grilled Sweetfish was not too bad but I thought it was a tad too salty for my liking. But it was so crispy that the bones can be eaten. I squeezed some lime onto it to make it less salty!

AND the next few dishes are my FAV ‘Edomae Sushi’ – Definitely in for a treat!

Ika (Squid)

Botan Ebi (Sweet Shrimp)

Shinko (Japanese Gizzard Shard)

Akami (Lean Tuna with Mustard)

Bafun Uni (Sea Urchin)

Nodoguro (Torched Rockfish)

Aji (Japanese Horse Mackerel with Spring Onion)

Anago (Saltwater Eel with Sansho Pepper)

Kerayaki(Egg)
This was my favourite dish at Sushi Chiharu! Egg was soft and fluffy – literally melts in the mouth. Secretly hoping I can get another portion of it!